Egyptian Beef Tagine with Pumpkin-Seed Dukkah, Spinach and Brown Rice

Preparación

1. 01

   Pat the beef cubes dry and season with salt and pepper.

2. 02

   Heat 1 tbsp olive oil in a small heavy pot over medium-high. Brown the beef on all sides, about 3 minutes total. Transfer to a plate.

3. 03

   Lower the heat to medium. Add the remaining 1/2 tbsp olive oil and the onion. Cook 3 minutes until soft. Stir in the garlic and cook 30 seconds.

4. 04

   Add the cumin, coriander, paprika and cinnamon and toast 30 seconds. Stir in the tomato and cook 2 minutes until it breaks down.

5. 05

   Return the beef to the pot. Add the bay leaf and broth. Bring to a simmer, cover, and cook 25 minutes until the beef is tender.

6. 06

   While the tagine simmers, toast the pumpkin seeds with a pinch of cumin and coriander in a dry skillet over medium heat for 3 minutes. Cool, then chop coarsely with a small pinch of salt — this is the dukkah.

7. 07

   Stir the spinach into the tagine and cook 1 minute until wilted. Discard the bay leaf and squeeze in the lemon.

8. 08

   Spoon the warm brown rice into a bowl, ladle the tagine over the top, and finish with the pumpkin-seed dukkah, parsley and cilantro.